Feast your eyes on this mouthwatering recipe that combines the heartiness of black beans and rice with the succulent taste of chicken. Perfect for a weeknight dinner or a festive gathering, this dish is sure to impress with its vibrant flavors and simple preparation.
Why This Recipe Works
- The combination of spices and herbs brings a depth of flavor that’s both rich and satisfying.
- Using chicken thighs ensures the meat stays juicy and tender, even after cooking.
- The one-pot method simplifies cleanup and allows the flavors to meld beautifully.
- It’s a versatile dish that can be easily adapted to suit different dietary needs or preferences.
- Perfect for meal prep, as it tastes even better the next day.
Ingredients
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 cup long-grain white rice, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups chicken broth
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Equipment Needed
- Large skillet or pot with a lid
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in your skillet over medium heat. Add the diced onion, bell pepper, and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes. This base will build the foundation of flavor for your dish.
Step 2: Brown the Chicken
Add the chicken pieces to the skillet, seasoning with salt, pepper, cumin, and paprika. Cook until the chicken is lightly browned on all sides, about 5 minutes. Browning the chicken adds a delicious depth of flavor.
Step 3: Add the Rice and Beans
Stir in the rinsed rice and black beans, mixing well to combine with the chicken and vegetables. This ensures every grain of rice is coated in the flavorful oils and spices.
Step 4: Pour in the Broth
Add the chicken broth to the skillet, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
Step 5: Garnish and Serve
Once the rice is cooked, remove the skillet from the heat. Let it sit covered for 5 minutes, then fluff the rice with a fork. Garnish with fresh cilantro before serving to add a burst of color and freshness.
Tips and Tricks
For an even richer flavor, try marinating the chicken in the spices and a bit of lime juice for an hour before cooking. If you’re short on time, using pre-cooked chicken can speed up the process. For a smokier taste, add a pinch of smoked paprika or a dash of liquid smoke. To make this dish vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth.
Recipe Variations
- Swap the chicken for shrimp or sausage for a different protein option.
- Add diced tomatoes or a can of Rotel for a bit of acidity and spice.
- Incorporate different beans like kidney or pinto beans for variety.
- Top with avocado or a dollop of sour cream for added creaminess.
- For a spicier kick, include diced jalapeños or a sprinkle of red pepper flakes.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but keep in mind it will require a longer cooking time and more liquid. Adjust the broth quantity and simmer time accordingly to ensure the rice cooks through properly.
How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of water or broth to keep the rice moist.
Is this recipe gluten-free?
Yes, as long as you ensure that the chicken broth and any other added ingredients are gluten-free, this recipe is naturally gluten-free.
Summary
This Black Beans and Rice with Chicken recipe is a hearty, flavorful dish that’s perfect for any occasion. Easy to make and adaptable to various tastes, it’s a surefire way to bring a taste of the tropics to your table.